Place the ghee in the Instant Pot and select “Sauté”. Then add the garlic, ginger. Green chili, cumin seeds, cinnamon stick and bay leaves and cook for about 30 seconds.
Addthe onion and cook for about 2-3 minutes, stirring continuously.
Add the tomato, mint, chili powder and turmeric and cook for about 2-3 minutes.
Add the chickpeas, potato, yogurt, salt and black pepper and cook for about 1 minute.
Press “Cancel” and stir in rice, cilantro and water.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 6 minutes.